El Torito Serrano-Pepita Dip recipe

Source: Executive chef Pepe Lopez, El Torito Mexican restaurants

1/2 ounce serrano chiles, stemmed
1/2 teaspoon jalapeno juice
1/2 ounce chopped green onions
1/2 ounce chopped cilantro
1/2 ounce chopped avocado
1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce water
1/2 ounce white wine vinegar
1/2 ounce salad oil
1/2 teaspoon pureed garlic
1 1/2 ounces (3 tablespoons) lime juice

NOTE: 1/2 ounce equals about 1 tablespoon.

Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.

Yield: 6 servings